YOUR SOLIN GENERATED RECIPE
Blueberry Cheesecake Bars with Oat Crust
Baked oat crust topped with a creamy, protein-packed lemon-vanilla cheesecake layer and bursting with juicy blueberries for a refreshing morning treat.
INGREDIENTS
0.25 cup Rolled oats
0.5 tbsp Almond butter
0.75 cup Non-fat Greek yogurt
0.5 cup Low-fat cottage cheese
0.5 scoop Vanilla protein powder
1 large Egg white
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.25 tsp Vanilla extract
0.5 tsp Maple syrup
PREPARATION
Preheat your oven to 350°F and line a small 6x6 inch baking dish with parchment paper.
In a small mixing bowl, combine the rolled oats and almond butter, stirring until the mixture is crumbly and holds together when pressed.
Firmly press the oat mixture into the bottom of the prepared baking dish to create an even, solid crust.
In a high-speed blender, combine the Greek yogurt, cottage cheese, protein powder, egg white, vanilla extract, and maple syrup until the texture is completely smooth.
Pour the cheesecake filling over the oat crust and evenly distribute the fresh blueberries and lemon zest across the top.
Bake for 25 to 30 minutes until the edges are golden brown and the center is just set with a slight jiggle.
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to firm up before slicing into squares.